Five reasons to use a professional caterer 2009-04-28

Five reasons to use a professional caterer

1. Save Money
   Experience and training allow us to calculate the amount of food needed for any event. It can vary with the type of event, time of day, age and gender of the guests and even the event location.
2. Liability
   Professional caterers maintain liability insurance for events. Most major venues require certificates of liability.
3. Safety
   Professional caterers are trained in food safety and proper food handling. They are licensed and inspected by the state health department.
4. Make it easy for yourself
   Caterers provide set-up and clean-up at your event. You are able to enjoy your event and stay out of the kitchen.
5. Save time
   Caterers develop time lines for each event. We know some things always take longer. Many times, brides think they can cater their own wedding, but catering is busiest right before and during the ceremony.

Menu Maker Catering is a part of Wedding 101: 615-791-9771Menu Maker Catering 1000 Deep Woods Trail Brentwood, TN 37027 (615) 791-9779 mary@menumakercatering.com www.menumakercatering.com (more...)

Wedding Show & Tasting Event Recap 2009-04-30

On February 28th, Menu Maker Catering hosted an event at aloft hotel. Joe Hendricks was "commissioned" to capture the event in pictures.

Our team at Menu Maker Catering connected with a lot of brides and overall, it was a successful event.

Please visit the link below to capture what took place:

http://photojoeblog.blogspot.com/2009/03/engaged-invited-bridal-event-recap.html

Menu Maker Catering can customize menus for your event. Coming soon, our website will feature more of Joe's photos.
Menu Maker Catering 1000 Deep Woods Trail Brentwood, TN 37027 (615) 791-9779 mary@menumakercatering.com www.menumakercatering.com (more...)

Menu Maker Guide to Choosing a Reception Menu 2009-05-05

Food is the spotlight of any reception. It is the most expensive purchase. People remember how the food tastes and the way it is presented. Therefore, choosing the menu is an important part of any event. I have listed 5 things to consider when planning a reception.

1. What time of day is your reception?
The time of the reception has a lot to do with the menu. It would not work to have Roast Beef at a breakfast reception. Generally, a morning brunch would cost less than a dinner buffet.

2. What type of food would you like to serve?
In planning your menu, pick foods that you and your guests will enjoy. Keep in mind special diets, allergies, etc. of your guests. Don’t plan a vegetarian wedding if only 20% of the attendees are vegetarian. Always think about adding vegetarian options to your regular menu. Look for a caterer that is willing to customize to your taste.

I have incorporated a grandmother’s special recipe or even a family’s heritage dish in my receptions. I want food to look good and taste good.

3. What is the style of the reception?
Plan your meal to reflect the style and mood of the event. You would not want to serve hamburgers at a plated formal dinner.

4. What is your budget?
Food for a special event is usually up to 50% of the total event cost. So pick foods that you love. If you are cost cutting, beef tenderloin is not an option. The price goes up with every option offered. Sometimes, a simple buffet is less expensive than heavy appetizers.

5. What food do I recommend?
I want my clients to choose a variety of dishes, both hot and cold. Keep in mind colors, textures, and flavors. Always pick at least one item to add “color” to your food line. Don’t pick a menu that has everything cooked the same, such as having everything fried. Menu Maker Catering likes to customize menus to your taste.



Menu Maker Catering is a part of Wedding 101: 615-791-9771Menu Maker Catering 1000 Deep Woods Trail Brentwood, TN 37027 (615) 791-9779 mary@menumakercatering.com www.menumakercatering.com (more...)

Melissa Kenney/Jeff Sorrell Wedding at the Parthenon - Sunday, May 24th, 2009 2009-05-25

Yesterday was my first wedding event at the Parthenon in Nashville. I grew up in Nashville and remember visiting it as a child. At that time, I did not appreciate its style and grace. Just the outside demands reverance and awe-gaping expressions. What a cool place to have an event, let alone a serene event, such as a wedding. I'm sure this day will never be forgotten, not just for two special people, but for those that attended.

The wedding was performed at the base of "Athena" in the main chamber of the museum. "Athena", an armed warrior goddess, appears in Greek mythology as a helper of many heroes, including Odysseus, Jason, and Heracles. In Classical Greek myths she never consorts with a lover, earning the title Athena Parthenos ("Athena the virgin"), hence the name of her most famous temple, the Parthenon, on the Acropolis in Athens.
After the beautiful ceremony, the guests moved to the art museum for passed appetizers and a tour of the famous gallery.
The main reception was served in the Treasury Room. This summer reception menu included Fruit and Cheese Displays, Mini-Barbeque Sandwiches, Baked Onion Dip, Teriyaki Chicken Skewers, as well as Chips and Salsa. The bride selected a special Mai Tai Punch as well.

The Dessert Bar included a cupcake tower and assorted cookies.





















I certainly enjoyed working with Laura at the Parthenon and hope to do many more events there. We are now a preferred vendor at the Parthenon.
Overall, the day was a success!
Menu Maker Catering 1000 Deep Woods Trail Brentwood, TN 37027 (615) 791-9779 mary@menumakercatering.com www.menumakercatering.com (more...)

Jennifer and Jeff Earwood Wedding - May 30th, 2009 - West Meade Mansion 2009-06-10

This historic site was built in 1886, as a sister plantation to the better known Belle Meade Plantation. It has always been a private residence. It was a great location for this special event. The wedding was set in a shaded area by the stone guest house. The string quartet was set up next to the pool.


After the wedding, the guests moved to the patio to sample our Fresh Fruit and Domestic Cheese Displays.



We also featured Baked Brie with a Fresh Blackberry Sauce and our famous Bacon Cheese Dip with Home-made Garlic Crostini.


After the wedding pictures were completed, the guests had a fabulous dinner. The dinner buffet included Carved Roast Beef, Chicken Cordon Bleu, French Green Beans with garlic and almonds, Garlic Mashed Potatoes, Steamed Vegetable Medley, Mixed Green Salad with Raspberry Vinaigrette Dressing and Home-Baked Rolls. This gorgeous cake was created and provided by Stacy of The French Confection. Stacy did a fantastic job. I am amazed at the cake "art" that she created. Her cakes are always fresh and moist.


All the flowers were furnished by Vickie Sanders of Branching Out Event Florist. I especially loved the table scapes, set to follow Jennifer's Black and White color theme. The Red Gerbers and Pink Peonies made the flowers "pop".




The wedding was coordinated by Stefanie Rose Miles of Custom Occasions. Stefanie kept all of the vendors on task and organized. She was great to work with. Many brides don't realize the number of details in planning a wedding. Overall, the wedding was gorgeous, well-planned and memorable. The weather cooperated and made for a beautiful day. It was a pleasure working with all of the vendors to make this day the best day in Jennifer and Jeff's life. Menu Maker Catering 1000 Deep Woods Trail Brentwood, TN 37027 (615) 791-9779 mary@menumakercatering.com www.menumakercatering.com (more...)